terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Abstract

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines. Besides, the use of wine lees has been reported to stimulate MLF of O. oeni in wine [1]. Altogether, the aim of this work was to evaluate the MLF performance of L. plantarum in red grape must at different pHs, ethanol concentrations, and in the presence or absence of wine lees.

The results showed that L. plantarum can perform MLF even at pH 2.5. However, in presence of 6% (vol/vol) of ethanol, which can correspond to an early AF stage, MLF failed below pH 3.25. This behavior was observed in two commercial strains. However, the presence of wine lees in grape must at pH 3.25 allowed the completion of MLF. The addition of wine lees to the preinoculum or to the grape must also enhanced bacterial survival. Indeed, the supplementation in the preinoculum allowed the depletion of L-malic acid with one strain. In summary, wine lees potentially increase the survival of L. plantarum in red grape must, and thus, enhance MLF performance.

Acknowledgements: this work was supported by grant PID2021-124943OB-I00 (Spanish Research Agency). Aitor Balmaseda is a Margarita Salas postdoc researcher (2021URVMS‐25, Spanish Ministry of Universities financed with European Union-NextGenerationEU).

References:

1)  Balmaseda A. et al. (2021). Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiology, 99, 103839.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Aitor Balmaseda1, *, Albert Bordons1, Nicolas Rozès2, Cristina Reguant1

1Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, C/ Marcel⋅lí Domingo 1, 43007 Tarragona, Catalonia, Spain
2Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Microbiana dels Aliments, C/ Marcel⋅lí Domingo 1, 43007 Tarragona, Catalonia, Spain

Contact the author*

Keywords

Lactiplantibacillus plantarum, malolactic fermentation, wine lees, must

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Read More

The evolution of the aromatic composition of carbonic maceration wines

The vinification by Carbonic maceration (CM) involves the process whereby the whole bunches are subjected to anaerobic conditions during several days. In this anaerobic condition, the grape endogenous enzymes begin an intracellular fermentation. This situation favors that whole grapes split open and release their juice into the tank, increasing the liquid phase that is fermented by yeasts [1]. Then, two types of wines are obtained; one from the free-run liquid in the tank (FCM) and other from the liquid after pressing the whole grape bunches (PCM). PCM wines are recognized as high quality young wines because their fruity and floral aromas[2] that although they are very intense at the end of the winemaking they gradually disappear during conservation.

Read More

New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.

Read More

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More

Characterization of non-cultivated wild grapevines in Extremadura (Spain) 

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

Read More